Recipe by Reuben Riffel
Bring a bold and flavourful twist to your Braai Day feast with these perfectly seasoned lamb tails! Marinated in a delicious blend of black pepper, garlic flakes, Worcestershire sauce, and Banhoek Chilli Oil, then barbequed to tender perfection, this traditional South African delicacy is a real crowd-pleaser. Ideal for adding a touch of spice and heritage to your braai.
FEEDS: 4-6
PREP TIME: 70 MIN
COOKING TIME: 20 MIN
INGREDIENTS:
1kg skaapstertjies (lamb tails) 100ml lamb stock
1 tbsp coriander seeds,
1 tbsp black peppercorns,
1 tbsp garlic flakes
1 tbsp salt
30ml Worcestershire sauce
50ml Banhoek Chilli Oil
1⁄2 fresh lemon, juiced
COOKING METHOD:
Pre-cook the lamb tails with stock in a pressure cooker for 30 min to soften. Alternatively you can bake them in an oven dish covered with foil at 160C for an hour.
Allow them to cool in the fridge.
Grind the coriander seeds, black pepper corns, salt and garlic flakes into a fine powder.
Generously coat the lamb tails with the spice mix and place them onto hot coals.
Turn them every few minutes until the fat has crisped and the spices are nicely toasted.
Combine the Worcestershire sauce, Banhoek Chilli Oil and lemon juice in a bowl.
Pour the sauce over the hot lamb tails straight from the coals.
Serve immediately as an appetiser.
